Ingredients:
For custard:
4 eggs
1/2 cup sugar
2 cups milk (whole milk preferred)
1 teaspoon vanilla extract
For Caramel:
1 cup sugar
1/2 cup water
How to:
Caramel:
To make the caramel, take a sauce pan and mix the sugar and the water in it. Leave on a low flame till the sugar begins to get golden brown.
Remove from flame before the colour turns dark brown or else you might end up with burnt sugar (that’s what i got when i tried it for the first time)
Transfer the caramel to the bowl or tray you plan to bake the custard in. (You can also bake it in small custard dishes)
Custard:
In a saucepan heat milk and 1/2 cup of sugar. When the sugar dissolves, remove from heat. In a bowl whisk eggs until light and fluffy. Pour in the milk slowly and continue whisking. Add the Vanilla extract and combine. Strain the custard mixture into the prepared bowls.
Arrange the bowls in a baking pan, pour hot water into the baking pan and fill till about halfway up the bowls. Bake the custard for about 40 – 50 minutes. Remove from pan and let it cool. Once they are cool, refrigerate for a few hours. When the custard is ready to serve, slide a knife around the sides of each bowl to loosen the custard, turn it onto a dessert plate and top it with more caramel.
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